Best 2 Eggplant Aubergine Antipasto Recipes
Eggplant aubergine antipasto is a classic Italian dish that is perfect for any occasion. It is a versatile dish that can be served as an appetizer, a side dish, or even a main course. The key to a great eggplant aubergine antipasto is to use fresh, high-quality ingredients and to cook the eggplant properly. In this article, we will provide you with a recipe for a delicious eggplant aubergine antipasto that is sure to impress your friends and family. We will also provide you with some tips on how to select the best eggplant and how to cook it perfectly. So, if you are looking for a delicious and easy-to-make recipe for eggplant aubergine antipasto, then you have come to the right place!
Check out the recipes below so you can choose the best recipe for yourself!
EGGPLANT (AUBERGINE) ANTIPASTO
A great appetizer created for RSC#7. If you have never tried eggplant before this recipe will win you over! This makes a huge batch, so feel free to half it if you are not feeding a large crowd. Or can also freeze the extras to have on hand for another day.
Provided by Pamela
Categories Spreads
Time 1h
Yield 10 cups
Number Of Ingredients 13
Steps:
- Add all ingredients to a large saucepan and heat over medium heat until mixture bgins to boil.
- Reduce heat and simmer for 15-20 minutes, stirring often.
- Pour into freezer containers or canning jars leaving an inch headspace.
- Cool completely, label, and freeze.
- Defrost overnight before serving.
- Serve this on your favourite crackers or on toasted french bread slices.
- Makes a great gift!
Nutrition Facts : Calories 176.7, Fat 11.5, SaturatedFat 1.6, Cholesterol 5, Sodium 739, Carbohydrate 15.9, Fiber 2.9, Sugar 10.4, Protein 4.4
EGGPLANT (AUBERGINE) ANTIPASTO
This came from a great lady in south Louisiana who I love dearly. She was nice enough to share this with me and told me I could share with you.
Provided by Sherrybeth
Categories Low Protein
Time 3h
Yield 8 pints
Number Of Ingredients 12
Steps:
- Cut unpeeled eggplant into 1 inch cubes.
- Fry on all sides in 1/2 inch of salad oil.
- Drain on paper towels.
- Saute onion, celery and garlic in olive oil.
- Add tomato paste and cook slowly for 10 minutes.
- Add water and remaining ingredients.
- Cook on low for at least 1 1/2 hours, stirring occasionally to keep from sticking.
- Remove from heat and allow to cool slightly.
- You can store this in the refrigerator for up to one week, or process it in a water bath (per your canners canning instructions).
Nutrition Facts : Calories 304.6, Fat 19.7, SaturatedFat 2.7, Sodium 2521.5, Carbohydrate 33.8, Fiber 14.3, Sugar 16, Protein 6.9
Tips:
- Choose fresh, firm eggplants for the best flavor and texture.
- To remove the bitterness from eggplant, sprinkle it with salt and let it sit for 30 minutes before cooking.
- If you're short on time, you can skip the salting step and just grill or roast the eggplant directly.
- Eggplant can be cooked in a variety of ways, including grilling, roasting, frying, and sautéing.
- To make the antipasto, simply combine grilled or roasted eggplant with your favorite vegetables, herbs, and spices.
Conclusion:
Eggplant antipasto is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It's a great way to use up fresh eggplant and it's also a healthy and affordable option. With so many different ways to make it, there's sure to be an eggplant antipasto recipe that everyone will love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love